This recipe features a rich and creamy chicken curry, cooked with yogurt, cream, and a blend of aromatic spices. It's a flavorful dish, perfect for special occasions, and is typically garnished with fresh green chilies and julienned ginger.
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All Ingredients - For Roasting and Crushing
Coriander seeds1 tablespoon
Cumin seeds1 tablespoon
All Ingredients - Main Ingredients
Oil3/4 cup
Chicken1 kg
Ginger paste1 teaspoon
Garlic paste1 teaspoon
Green chilies (whole)4
Yogurt (beaten)200 grams
Red chili flakes1 teaspoon
Black pepper powder1 teaspoon
All spice powder1 teaspoon
Salt1 teaspoon
Cream1/2 cup
Coriander leaves (chopped)1/2 bunch
All Ingredients - For Garnish
Green chilies (sliced)As needed
Ginger (julienned)As needed
🍳Tools You'll Need
Pan
Kadai
Wok
Mortar & pestle
🔥Spice level: Fiery🌶️🌶️🌶️🌶️For chiliheads only — taste before serving.
From:GingerGreen chiliCrushed red pepperBlack pepper
🔄Don't have an ingredient? Try these swaps3 tips
No Garlic (fresh)?
1/4 tsp garlic powder (per clove)
1/2 tsp garlic granules (per clove)
No Yogurt?
Sour cream (1:1)
Buttermilk (1:1, slightly thinner result)
No Cilantro?
Flat-leaf parsley (1:1, milder)
Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Dairy
Step-by-Step Instructions
Step 1: Roast Spices
In a pan, add 1 tablespoon of coriander seeds and 1 tablespoon of cumin seeds. Roast them on medium heat until they become fragrant, about .
Step 2: Crush Spices
Transfer the roasted coriander and cumin seeds to a mortar and pestle (or a grinder) and coarsely crush them. Set aside.
Step 3: Brown Chicken
In a kadhai or wok, heat 3/4 cup of oil. Add 1 kg of chicken pieces.
Step 4: Add Aromatics
Add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste to the chicken.
Step 5: Cook Chicken
Cook the chicken on high flame, stirring continuously, until its color changes from pink to white/pale, approximately .
Step 6: Add Green Chilies and Reduce Liquid
Add 4 whole green chilies to the chicken. Continue cooking on high flame until the chicken's natural water dries up, about . The liquid should be significantly .
Step 7: Add Yogurt and Spices
Add 200 grams of beaten yogurt, 1 teaspoon of red chili flakes, 1 teaspoon of black pepper powder, 1 teaspoon of all spice powder, the roasted and crushed cumin-coriander mixture, and 1 teaspoon of salt to the chicken.
Step 8: Bhunao (Fry) the Masala
Mix all ingredients well. Cook uncovered on medium flame, stirring occasionally, until the oil separates from the masala and the gravy thickens. This will take about .
Step 9: Add Cream
Turn off the flame. Add 1/2 cup of cream to the chicken mixture.
Step 10: Add Fresh Coriander
Add 1/2 bunch of chopped coriander leaves. Mix gently to combine the cream and coriander with the chicken.
Step 11: Simmer for Final Finish
Turn the flame back on to low-medium. Cook uncovered for another until the oil once again separates and the gravy achieves a creamy consistency.
Step 12: Garnish and Serve
Garnish the Chicken Malai Handi with sliced green chilies and ginger. Serve hot with naan or rice.
Pro Tips
• Serve hot with naan for the best experience.
• Ensure the spices are roasted until fragrant before crushing for maximum flavor.
Variations
• For a spicier version, increase the amount of green chilies or red chili flakes.
• Add a pinch of fenugreek leaves (kasuri methi) for an added aromatic touch.
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